Toronto Garlic Festivalhttp://www.torontogarlicfestival.ca
Fri, 31 Jul 2015 04:09:03 +0000en-UShourly1http://wordpress.org/?v=4.2.3Ontario Garlic: The Story from Farm to Festivalhttp://www.torontogarlicfestival.ca/ontario-garlic-the-story-from-farm-to-festival/
http://www.torontogarlicfestival.ca/ontario-garlic-the-story-from-farm-to-festival/#commentsWed, 29 Jul 2015 05:41:43 +0000http://www.torontogarlicfestival.ca/?p=3591The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable in church and school–kids who smelled of garlic were sent home. [...]

]]>The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable in church and school–kids who smelled of garlic were sent home. Pioneering chefs, farmers and a wave of cultural diversity have brought the zesty allium into the mainstream, making it a gourmand’s go-to spice. Toronto Garlic Festival founder Peter McClusky serves up garlic’s long journey from central Asia to its now-revered place in the hearts and dishes of Ontarians. Growing tips and forty recipes bring Ontario garlic from farm to festival to feast.
Available in bookstores and online
Indigo Books (https://www.chapters.indigo.ca/en-ca/books/ontar…
Amazon (http://www.amazon.ca/Ontario-Garlic-Story-Farm-…)

]]>http://www.torontogarlicfestival.ca/muskoka-brewery-2/feed/0Green Lentils with Bacon and Tarragonhttp://www.torontogarlicfestival.ca/green-lentils-with-bacon-and-tarragon/
http://www.torontogarlicfestival.ca/green-lentils-with-bacon-and-tarragon/#commentsWed, 15 Jul 2015 17:09:30 +0000http://www.torontogarlicfestival.ca/?p=3462By Chef Michael Smith This is one of my favourite side dishes because bacon and lentils are perfect together. The rich meatiness of bacon easily complements the earthy hearty flavours of lentils. Try making this dish once and it will instantly become one of your favourites too! Makes 4 – 6 servings 8 slices of [...]

This is one of my favourite side dishes because bacon and lentils are perfect together. The rich meatiness of bacon easily complements the earthy hearty flavours of lentils. Try making this dish once and it will instantly become one of your favourites too!

Makes 4 – 6 servings

8 slices of bacon, thinly sliced

A big splash of water

1 large onion, minced

2 stalks celery, chopped

2 carrots, peeled and thinly sliced

4 cloves Ontario garlic, thinly sliced

1 cup (250 ml) green lentils

3 cups (750 ml) water

½ tspn (2.5 ml) salt

1 bay leaf

1 tspn (5 ml) any vinegar or the juice of half a lemon

1 tbsp (15 ml) fresh tarragon, chopped

Place your favourite saucepan over medium-high heat. Toss in the bacon then pour in enough water to just barely cover it. Stir frequently with a wooden spoon. As the water simmers the bacon will begin to cook. Then as the water evaporates the bacon will render, releasing its fat, and will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Stir and be patient, it is worth getting every piece evenly crisped, about five or six minutes. If you like, pour off half or so of the bacon drippings.

Toss in the carrots, onions, celery, and garlic and continue cooking, stirring until the veggies are heated through and their flavour brightens, two to three minutes.

Stir in the lentils, water, salt, and bay leaf. Bring the works to a full boil then lower the heat, adjusting it so the liquid is barely simmering. Simmer until the lentils are tender and most of the water has been absorbed, about 20 minutes or so. Stir in the lemon juice and tarragon, serve and share!

]]>http://www.torontogarlicfestival.ca/green-lentils-with-bacon-and-tarragon/feed/0Green Monster Smoothiehttp://www.torontogarlicfestival.ca/green-monster-smoothie/
http://www.torontogarlicfestival.ca/green-monster-smoothie/#commentsWed, 15 Jul 2015 17:09:05 +0000http://www.torontogarlicfestival.ca/?p=3464By Richard Garbig, Ontario garlic lover I picked up the recipe for the “Green Monster” from my chiropractor and every other morning I blend the following ingredients for my own version. The consistency is less than a milkshake and more than water – drink with a straw! Avoid using high sugar fruits and dried fruits. [...]

I picked up the recipe for the “Green Monster” from my chiropractor and every other morning I blend the following ingredients for my own version. The consistency is less than a milkshake and more than water – drink with a straw! Avoid using high sugar fruits and dried fruits. Cranberries are great and can be sourced locally, but I substitute Goji berries because I just love their taste.

Makes approximately two 8 ounce (250 ml) glasses

1 cup (250 ml ) water or apple juice

1 tbsp (15 ml) olive oil

2 cups (500 ml) coarse chopped spinach or kale

½ cup (125 ml) cucumber, peeled and coarsely chopped

1 apple, cored, and coarsely chopped

¾ cup (190 ml) fresh or frozen cranberries

1 tspn (5 ml) lemon

2 tbsp (30 ml) ground flax seed

2 tbsp (30 ml) ground hemp hearts

2 tspn (10 ml) fresh ginger, peeled and finely chopped

2 cloves Ontario garlic, peeled and finely chopped

½ tspn (2.5 ml) fresh Oregano, finely chopped

Dash of cinnamon

Add ingredients to blender and blend for 30 seconds or to desired consistency. Drink immediately.

]]>http://www.torontogarlicfestival.ca/green-monster-smoothie/feed/0Pickled Garlichttp://www.torontogarlicfestival.ca/pickled-garlic/
http://www.torontogarlicfestival.ca/pickled-garlic/#commentsWed, 15 Jul 2015 17:08:24 +0000http://www.torontogarlicfestival.ca/?p=3454By Executive Chef Emerie Brine, Bernardin Toss this pickled garlic into Italian spaghetti sauce, serve it in sandwiches, use as an antipasto or as a garnish for salads. This is a tasty way to add the goodness of garlic to your diet. Makes about 5 x 250 ml jars. 12 large heads garlic, about 1 [...]

Toss this pickled garlic into Italian spaghetti sauce, serve it in sandwiches, use as an antipasto or as a garnish for salads. This is a tasty way to add the goodness of garlic to your diet.

Makes about 5 x 250 ml jars.

12 large heads garlic, about 1 3/4 lb (838 g)

2 -1/2 (625 ml) cups white vinegar

1 cup (250 ml) dry white wine

1 tbsp (15 ml) pickling salt

1 tbsp (15 ml) granulated sugar

1 tbsp (15 ml) dried oregano

5 dried whole chili peppers, optional

Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Pack garlic and 1 dried whole chili pepper, if using, into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover garlic to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining garlic, chili peppers and hot liquid.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

]]>http://www.torontogarlicfestival.ca/pickled-garlic/feed/0Garlic Sautéed Rapinihttp://www.torontogarlicfestival.ca/garlic-sauteed-rapini/
http://www.torontogarlicfestival.ca/garlic-sauteed-rapini/#commentsMon, 13 Jul 2015 00:57:18 +0000http://www.torontogarlicfestival.ca/?p=3457By Chef Andrea Tramonti of Sarafino www.sarafino.com Makes 4 servings This delicious side dish is not only healthy and extremely easy to make but is also in season with Ontario garlic! Also known as broccoli rabe, rapini is one of the most popular greens in Italian cooking. This dark green vegetable contains vitamins A,B,C,K, calcium, [...]

This delicious side dish is not only healthy and extremely easy to make but is also in season with Ontario garlic! Also known as broccoli rabe, rapini is one of the most popular greens in Italian cooking. This dark green vegetable contains vitamins A,B,C,K, calcium, iron, magnesium, potassium and zinc.

Ingredients:

1 bunch of Ontario rapini

3 tbsp (45 ml) virgin olive oil

4 cloves Ontario garlic, sliced

1/2 tspn (2.5 ml) sea salt

1/2 tspn (2.5 ml) hot chili flakes (to taste)

Preparation:

Wash rapini, trim stalks and pat dry. Heat olive oil and garlic on medium in a frying pan. Toss in rapini, hot chili flakes and sea salt and cover to wilt. Stir every few minutes and remove from heat once rapini is cooked (approximately 5 minutes). The more you cook the rapini the less bitter and softer it will become.

]]>http://www.torontogarlicfestival.ca/garlic-sauteed-rapini/feed/0Cassel Breweryhttp://www.torontogarlicfestival.ca/cassel-brewery/
http://www.torontogarlicfestival.ca/cassel-brewery/#commentsMon, 06 Jul 2015 14:43:41 +0000http://www.torontogarlicfestival.ca/?p=3406They say everything happens for a reason, it’s what Norm LaPalme calls synchronicity or you can call it destiny. Back in june 2009 Norm and his wife Mylène bought a house in the town of Casselman. The house has railroad tracks running at the back. When he started his brewery he asked graphic artist Michel [...]

]]>They say everything happens for a reason, it’s what Norm LaPalme calls synchronicity or you can call it destiny.

Back in june 2009 Norm and his wife Mylène bought a house in the town of Casselman. The house has railroad tracks running at the back. When he started his brewery he asked graphic artist Michel Racine to make a logo. Michel presented the logo and it had a very nice train on it which he said he got from the Casselman history book. Norm loved the logo with the train, and he later went to the library to make a digital scan of the old photo. He was pleasantly surprised to discover that the location of the photo taken long ago is Norm’s backyard. The water tower was just across the tracks again from his backyard. In fact Norm can still clearly see the tower foundation piers from the roof of his house.

The discovery of this photo and the strange coincidence that the graphic artist used the train image in the Cassel Brewery logo is a clear message for Mario. “This coincidence, plus all the feedback I get on the Cassel Brewery Beers is telling me one thing – to pursue my passion and realize a long-time dream.”

]]>http://www.torontogarlicfestival.ca/cassel-brewery/feed/0Muskoka Breweryhttp://www.torontogarlicfestival.ca/muskoka-brewery/
http://www.torontogarlicfestival.ca/muskoka-brewery/#commentsSun, 05 Jul 2015 14:07:52 +0000http://www.torontogarlicfestival.ca/?p=3404Nestled in the heart of Muskoka, Muskoka Brewery handcrafts premium beers as unique and refreshing as the region they’re from. Founders Gary McMullen and Kirk Evans kicked the doors of Muskoka Brewery open in June of 1996. What started as a very small and dedicated team has quickly grown to a passionate band of craft [...]

Nestled in the heart of Muskoka, Muskoka Brewery handcrafts premium beers as unique and refreshing as the region they’re from.

Founders Gary McMullen and Kirk Evans kicked the doors of Muskoka Brewery open in June of 1996. What started as a very small and dedicated team has quickly grown to a passionate band of craft beer lovers over 70 strong.

They have a passion for great craft beer and hope you get a chance to try it and enjoy it at the September 20 Toronto Garlic Festival.